Cocoa Fudge Icing

Preparation info

  • Yield:

    2 lb

    • Difficulty

      Easy

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
1 lb<

Method

Procedure

  1. Combine the granulated sugar, syrup, water, and salt in a saucepan. Bring to a boil, stirring to dissolve the sugar. Boil the mixture until it reaches 240°F (115°C). (See Sugar Cooking.)
  2. While the sugar mixture is cooking, mix the fat, confectioners’ sugar, and cocoa until evenly combined, using the paddle atta